8 oz. fully cooked, grilled chicken strips, cubed

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1/2 cup barbecue sauce

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1 cup chopped salad mix (green cabbage, romaine lettuce, carrots, green onion and cilantro or preferred mix)

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1 ripe, Fresh California Avocado**, peeled, seeded and mashed

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1/2 cup reduced-fat Cheddar cheese

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1/2 cup French fried onions

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4 whole wheat tortilla wraps

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.